Coffee review

How to kill the foam of latte? What should I do if the milk foam is thick? What is the most suitable temperature for cappuccino milk?

Published: 2024-07-21 Author:
Last Updated: 2024/07/21, With the advancement of the times and the emergence of high-pressure extraction equipment such as hand-pressed and dual-valve mocha pots, expensive full/semi-automatic coffee machines are no longer the only choice for "home-brewed coffee" because they can also produce espresso that is comparable (close to) to concentrate. Just use this type of espresso as an alternative to the concentrated base

With the progress of the times and the emergence of high-pressure extraction appliances such as hand pressure and double-valve mocha pots, expensive full / semi-automatic coffee machines are no longer the only option for "home-made coffee". Because they can also produce espresso comparable to concentrate. As long as this kind of espresso is used as a substitute for concentrated base to make fancy coffee, the final coffee will have very close quality performance.

However, there are some operations that this kind of equipment can not bring to us like a coffee machine, such as milk foam. If what you want to drink is a latte with dense milk bubbles, or a "Cabo", then these utensils will not meet this requirement. And this matter has also successfully perplexed all our friends. Coffee can be made and milk can be heated, but how should milk foam be obtained?

Good, then let's share with Qianjie how to make a portion of milk with foam at home. But before we do that, we need to understand how milk bubbles are formed.

The theory of the formation of milk bubbles is actually very simple. As the name implies, milk bubbles are bubbles made of milk. Countless bubbles are formed by injecting air into the surface of the milk and wrapping it with its own proteins and lipids. And then through a series of operations, these larger milk bubbles will be refined, and finally form what we know as dense milk bubbles.

Therefore, we just need to find a tool to pump air into the milk to form bubbles, and then try to make it meticulous, and we can get a portion of milk with dense bubbles! the production of "latte" and "Cabo" (because the latte is not a real latte, so with double quotation marks) no longer matter!

How to get rid of milk foam? We still need to heat the milk before we can get rid of it. Any heating source is OK, first heat the milk to the range of 60 °C ~ 70 °C, activate the sweetness of lactose, and then beat the foam.

At present, the more suitable tools to get rid of milk foams are: automatic foaming machine, and French pressure kettle (mainly hit a universal)! Both of them deal with each other in different ways, but both can make the milk have a dense layer of foam. So next, let's share with Qianjie how to dispose of the foam. (this time, I will mainly explain the electric foaming machine, the foaming mode of the French pressure pot can be moved to "how to use the pressure pot to make milk foam?" "this article, ha)

First of all, we need to foam, that is, to inject air into the milk to form large bubbles. The specific operation is as follows: half of the mixing head is buried in the milk, and the other half is exposed on the surface of the milk. if the machine is started, the mixing head will draw air into the milk to form bubbles. If the foaming machine can adjust the speed, then Qianjie suggests using a lower speed for foaming, which can better control the thickness of the foam.

This is followed by sex and integration, which is a very important step. Because it will send out a large bubble cut into countless small bubbles, at the same time make it more integrated with milk, taste more dense. So, what we need to do is to bury all the mixing heads exposed to the air surface in the milk, so that the milk can form a whirlpool in the tank, involving the large particles of bubbles and dividing them into small bubbles.

When there are no large particles of bubbles on the surface of the milk, we can speed up the stirring and promote the completion of the foam. Until the liquid surface is very smooth, we can stop stirring and declare that the dispatch is complete. Finally, you only need to blend the milk foam with the coffee to get a thick taste of the "latte" / "Cabo"!

Note: in many cases, the thickness of the milk foam is not in line with our expectations, so in this case, we can use spoons to remove some of the milk foam, so as to get the ideal thickness of milk foam!

After getting rid of it, you may also encounter the situation that the milk foam is not smooth and rough! The best way to deal with a situation like this is to prepare an extra cup. By inverting the bubbles back and forth to eliminate the rough big bubbles, the bubbles can be gradually smooth and taste better!